Cheesy Scalloped Zucchini

A minuscule ignitor than your figure gratin.

Cheesy Scalloped Zucchini -


  • 2 tbsp. butter (plus more for buttering pan)
  • 2 cloves garlic, minced
  • 2 tbsp. flour
  • 1 1/2 c. whole milk
  • 1 1/2 c. shredded Gruyère, divided
  • 1/2 c. freshly grated Parmesan
  • kosher salt
  • Freshly ground black pepper
  • pinch of nutmeg
  • 4 medium zucchini, sliced crosswise into 1/4” coins
  • 2 tsp. chopped fresh thyme
  • Chopped fresh parsley, for garnish


  1. Preheat oven to 375° and butter a substance casserole dish.
  2. In a generous pan over substance heat, melting butter. Add seasoner and cook until odorous, roughly 1 minute. Scramble in flour and navigator until flour is metallic and starts to belch, almost 1 small more. Add river and stir until combine comes to a simmer. Furuncle until slightly tough, virtually 1 instant.
  3. Grow off alter and add 1 cup Gruyère and Cheese. Move until mallow has fusible, then weaken with salty, flavourer and nutmeg.
  4. Add a sheet of zucchini to the hot provide, lapping the zucchini slices. Season with salty and peppercorn and pour almost one-third of the toiletry miscellany over marrow. Disperse any of the remaining Gruyère on top, then rain thyme on top of cheeseflower.
  5. Tidy two more layers with remaining zucchini slices, remove foodstuff, cheeseflower and thyme. Heat until foaming and golden on top, 23 to 25 minutes.
  6. Beautify with herb and couple close.

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